Description
Delight in these soft and fruity Peach Cookies, featuring fresh ripe peaches and a hint of cinnamon sugar for a sweet, tender treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/8 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla bean paste
Fruit and Toppings
- 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces (about 1 to 1 & 1/2 cups)
- 1/3 cup peach preserves
- 3 tablespoons sanding sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line baking sheets with silicone liners or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, and baking soda. Set this mixture aside for later use.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the softened butter, granulated sugar, and light brown sugar together until the mixture becomes light and fluffy, which will create a smooth texture for your dough.
- Add Egg and Vanilla: Add the egg and vanilla bean paste to the butter-sugar mixture, beating well until fully incorporated to give your cookies a rich flavor.
- Combine Flour Mixture: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until all ingredients are combined to avoid overworking the dough.
- Fold in Peaches and Preserves: Gently stir in the diced fresh peaches and peach preserves, combining just until incorporated to maintain soft chunks of fruit in the dough.
- Form Cookies: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Top with Cinnamon Sugar: Mix the sanding sugar and ground cinnamon together, then sprinkle about 1/8 teaspoon of this mixture over each cookie for a sweet, spiced finish.
- Bake Cookies: Bake in the preheated oven for 11 to 13 minutes until the cookies are golden brown and just set. For best results, refrigerate the dough between batches to keep the cookies from spreading too much.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely for optimal texture and flavor.
Notes
- Peeling the peaches helps avoid tough skin pieces in the cookie and provides a smoother texture.
- Refrigerating the dough between batches prevents cookies from spreading too thin and ensures a thicker, chewier cookie.
- Use ripe peaches for maximum sweetness and juiciness.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
